Dina Merrill's Classic Mussels Mariniere

Title:
Dina Merrill's Classic Mussels Mariniere

Yield:
6 Servings

Categories:
Shellfish




Ingredients:





     4 pt Mussels


     1 c  Dry white wine


     1 tb Scallion; chopped


     1    Sprig parsley


   1/2    Garlic clove


     1 sm Bay leaf


   1/8 ts Thyme


          Ground pepper; several


          Gratings


     3 tb Butter or margarine


          Salt to taste


     1 tb Parsley; chopped






 Scrubbed mussel shells with a stiff brush, wash well. Place shells in a


 kettle with wine, scallion, parsley, garlic, bay leaf, thyme and pepper.


 Cover kettle tightly and cook over high heat until shells open, about 5


 minutes. Remove mussels from the kettle. Take off top shells and place


 mussels in a deep heated dish or tureen. Strain stock and cook over high


 flame until reduced by 1/3 its original quantity. Add butter and salt to


 taste; heat through. Pour over mussels in tureen. Add chopped parsley for


 garnish.  Serve in deep soup plates or small casseroles and eat the mussels


 directly from the shell. Serves 4 to 6. Formatted by Mary Wilson, BWVB02B.


 Posted to EAT-L Digest 22 Aug 96


 


 Date:    Fri, 23 Aug 1996 10:40:55 -0500


 


 From:    LD Goss